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Chocolate Marble Muffins

A beautiful combination of sweet vanilla and smooth Hazelnut Chocolate Spread swirled together in one moreish muffin!


Chocolatier’s Tip

You can also try this recipe with our Dark Chocolate Spread if you prefer a more intense chocolate flavour.


12 people


  • 225 g caster sugar
  • 80 ml sunflower oil
  • 2 large eggs
  • 125 ml sour cream
  • 125 ml full fat milk
  • 240 g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 2 tsp vanilla extract
  • 5 tbsp Lindt Hazelnut Chocolate Spread (see Tip)
  • To serve: (optional)
  • Lindt Hazelnut Chocolate Spread
  • Fresh berries


Step 1.

Preheat the oven to 180C/160Fan/Gas 4. Line 12 holes of a muffin tin with paper cases.

Step 2.

In a large mixing bowl, mix together the caster sugar, sunflower oil, eggs, sour cream and milk until smooth.

Step 3.

In a separate bowl, mix together the flour, baking powder, bicarbonate of soda and a pinch of salt.

Step 4.

Tip the dry ingredients into the wet ingredients and mix until you have a smooth batter.

Step 5.

Tip ⅓ of the batter into a separate bowl and mix in the vanilla extract.

Step 6.

Mix the Hazelnut Chocolate Spread into the remaining batter.

Step 7.

Place 2 tbsp chocolate batter in the bottom of each muffin cup. Top with 2 tbsp vanilla batter, followed by 1 tbsp chocolate batter. Drag a skewer through to swirl the batters together.

Step 8.

Bake in the middle of the oven for about 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely.

Step 9.

Serve with extra Hazelnut Chocolate Spread and fresh berries, if wished.


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